fall fest cheeseboard
Tall beer stein, short lederhosen, big cheeseboard.
Ingredients
creamy mustard sauce
- 1/2 cup vegan or regular mayonnaise
- 1/4 cup dijon mustard
- 2 tbsp grainy mustard
- 1 tsp prepared horseradish
- 1 tsp honey
- 1 tsp garlic powder
- 1/2 tsp onion powder
cheeseboard
- 1 recipe soft pretzels (see note)
- assorted crackers, such as pretzel twists and crisp crackers
- assorted meats, such as ham, summer sausage, or smoked sausages (vegetarian versions if needed)
- 2-3 wedges/blocks cheese, such as sharp cheddar, blue cheese, or gouda
- assorted fruits, such as sliced apples and grapes
- baby kosher dill pickles
Instructions
- Prepare your soft pretzels according to the recipe directions linked below. This will add significantly to your prep time, so be mindful! However, it is WELL WORTH IT!
- In a bowl, combine the mayonnaise, mustards, horseradish, honey, garlic and onion powders, and a pinch of salt and pepper. Pour some into a small serving dish.
- Place the mustard dip in the center of the board, then surround with the blocks, chunks, wedges, or slices of cheese. While the cheeses are cold, I like to slice some of them into triangles, rectangles or square chunks.
- Add the soft pretzels, then the meats. Surround with fruits and a small serving dish of pickles. Fill in the gaps and the outer edges with tiny pretzels and crackers. Serve the board with enough knives and spoons to slice and scoop, at room temperature.
Notes
*Soft pretzels: See this post for my Homemade Festbier Soft Pretzels!